Description
A moist and tangy lemon blueberry loaf cake, perfect for breakfast or dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- ¼ cup lemon juice
- ½ cup milk
- 1 cup fresh blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Mix in lemon zest and juice.
- Alternate adding flour mixture and milk to the batter.
- Toss blueberries in 1 tbsp flour, then fold into the batter.
- Pour batter into the loaf pan and bake for 50-60 minutes.
- Let cool before slicing.
Notes
- Use fresh blueberries for best results.
- Do not overmix the batter.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg